Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. It consists of pan-fried potato patties served with a dried peas curry and a variety of sweet, spicy and tangy chutneys – plus creamy yogurt, ground spices, and crunchy sev. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Here you’ll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home!
About Ragda Patties
I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. However, Ragda pattice is by far my favorite chaat. They are commonly enjoyed as snacks in Mumbai, but are so delicious, it’s well worth a bit of effort to make them from scratch at home.
Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda – which is a savory curry made from dried peas and spices.
They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures.
In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. And let me tell you, this ragda patties recipe definitely brings that chatpata taste!
The 3 Elements of Ragda Patties
This snack food recipe requires three key components:
- Potato Patties – Mashed potatoes are formed in patties and pan fried or shallow fried until crisp. They are crunchy, lightly spiced and taste so good when enjoyed as part of this dish or even eaten plain on their own.
- Ragda – Dried white peas are cooked with a few spices in a creamy curry (or gravy) until soft and flavorful.
- Toppings – For authentic ragda pattice, you need to top the curry and crispy potato patties with an assortment of chutneys, yogurt, veggies and spices. These are optional, but I highly recommend you include:
- Green Coriander Chutney – Either made just with coriander leaves, or coriander and mint.
- Red Chilli Chutney – Made from dry red Kashmiri chilies and garlic.
- Sweet Tamarind Chutney – Made with dried tamarind, jaggery or sugar and a few spices.
- Yogurt or curd – Adds a terrific bit of tangy creaminess and richness.
- Onions and tomatoes – These veggies add a lovely bit of fresh flavor.
- Sev – Fried gram flour vermicelli that gives the dish great crunchiness.
- Ground spices – I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt.
- Pomegranate arils – These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish.
If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until you’re ready to enjoy!
Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish.
The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties.
We are not eating simply a plain potato patty or only the curry. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty.
How to make Ragda Pattice Recipe
Prep Ragda (White Peas Gravy) and Potatoes
1. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. You can also use dried green peas.
2. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Add the soaked white peas to an Instant pot.
Add the ground spices – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and salt as required. Also add 1 tablespoon oil.
Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. You can also cook the peas in a pressure cooker. In a pan it will take a lot of time to cook these peas and I would not recommend it.
The potatoes can be cooked in a pan or in a stovetop pressure cooker. Make sure to cook the potatoes until fork tender.
3. Add 2 cups of water.
4. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet.
5. Seal with the lid with the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes.
6. After 30 minutes the pressure cooker will beep. Let the pressure release naturally for 10 minutes before releasing the valve.
Open the lid and check the potatoes with a fork or knife. The fork should pass easily through the potatoes.
7. Check if the peas are tender and softened. Sometimes you may find that some peas are thoroughly cooked and some are not. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well.
8. Press the sauté switch and set the time to 10 or 12 minutes. Mash some of the cooked peas with a potato or vegetable masher. This helps to thicken the ragda.
9. Simmer for 10 to 12 minutes or more until the consistency thickens. You should not get a runny or thin consistency. The ragda consistency should be medium to medium-thick and flowing. Keep the warm function on.
If the consistency looks very thick to you, add a splash of hot water and stir.
Making Potato Patties
10. While they are still hot or warm, peel and mash the potatoes in a bowl. You can also grate the potatoes and then mash.
11. Add ½ teaspoon red chilli powder, ¼ cup bread crumbs and salt as per paste.
12. Mix all the ingredients very well. Check the seasoning and add more salt if required.
13. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.
14. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Add the potato patties in the hot oil in the tava for pan-frying.
15. Lift with the spatula and check to see if the base is golden. Turn over the patties and fry the other side.
16. When this side gets a golden, turn over again. Fry until the patties become golden brown and crisp from both sides turning over as needed.
17. Place the pan-fried patties on kitchen paper towels or in a mesh strainer.
Make Ragda Pattice
18. Keep everything ready for the topping and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties.
19. Keep the ragda hot or warm. Have both the green chutney and the sweet chaat chutney ready, plus the spicy red chutney if you like. Also have the onions, tomatoes and coriander chopped and set aside, if you are including.
20. Set aside the ground spice powders – chaat masala, roasted cumin powder, rock salt/black salt.
21. Once you’ve got all of your toppings ingredients ready to go, assembling the dish only takes a minute.
22. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it.
23. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Adding curd is optional and can be skipped.
24. Add 1 to 2 tablespoons of green chutney or mint coriander chutney, ½ to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda.
You can prefer to add the amount of chutney as desired.
25. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. I have not added tomatoes.
26. Sprinkle on a few pinches of the ground spices – roasted cumin powder, chaat masala, black salt or regular salt. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season.
27. Top it with some sev (fried gram flour vermicelli) as much you like. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves.
Serve ragda patties immediately for the best textures and taste.
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Ragda Patties | Ragda Pattice
For Dried Peas Curry (Ragda)
- 1 cup dried white peas – can swap with dried green peas
- 2 cups water
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 pinch asafoetida (hing), optional
- 1 tablespoon sunflower oil – any neutral tasting oil
- salt as required
For the potato patties (pattice)
- 4 potatoes medium-sized, or 2 large potatoes
- ¼ cup breadcrumbs or 2 to 3 tablespoons cornstarch (known as cornflour in India)
- ½ teaspoon red chilli powder
- salt as required
- 3 to 4 tablespoons sunflower oil or ghee for frying the patties, add as required
For topping and garnishing
- 2 cups ragda
- ½ cup coriander chutney or green chaat chutney
- ½ cup sweet chaat chutney – made from tamarind, jaggery and dates.
- ¼ cup red chilli chutney – optional
- ½ cup yogurt (curd) plain or in which a bit of sugar is dissolved, whisked
- ½ cup finely chopped onions or 1 medium-sized onion
- ¼ cup chopped coriander leaves (cilantro) or mint leaves
- ⅓ cup finely chopped tomatoes or 1 small to medium-sized, optional
- ½ to 1 cup sev (fine or super fine variety) or as required
- 1 to 2 teaspoons chaat masala or as required
- 1 teaspoon red chili powder or as required, optional
- 1 teaspoon black salt or as required
- 1 teaspoon roasted cumin powder or as required
- 1 to 2 teaspoons lemon juice or as required – optional
- 1 to 2 tablespoons grated or finely chopped raw mango – optional and if available in season
- ¼ to ⅓ cup pomegranate arils – optional
Making Dried Peas Curry (Ragda) and Cooking Potatoes
- Rinse the dried white peas a couple of times in fresh water. Soak them in 2.5 cups of water overnight or for 8 to 9 hours.
- Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Add the soaked white peas to the steel insert of 6 quart Instant pot.
- Add the ground spices – turmeric powder, red chilli powder and salt. Also add the 1 tablespoon of oil.
- Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet.
- Seal with the lid and the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes on high pressure.
- After 30 minutes the pressure cooker will beep. Let the pressure release naturally for 10 minutes before releasing the valve.
- Open the lid and check the potatoes with a fork or knife. The fork should pass easily through the potatoes.
- Check if the peas are tender and softened. Pressure cook the peas for 10 more minutes if they are half cooked and not softened.
- Press the sauté button and set the time to 10 or 12 minutes. Mash some of the cooked peas with a potato or vegetable masher. This helps to thicken the curry.
- Simmer for 10 to 12 minutes or more until the consistency thickens. The curry should not have a thin or runny consistency. The consistency should be medium to medium-thick and flowing. Keep the warm function on in the Instant pot.
Making Potato Patties Mixture
- Drain all the water from the potatoes after they are cooked. When they are still warm, peel and then mash them. Ensure that there are no fine chunks of potatoes in the mash.
- Tip – to mash the potatoes easily : always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool.
- Let the mashed potatoes cool at room temperature.
- Add breadcrumbs or cornflour and salt to the mashed potatoes. Also add red chilli powder and salt according to taste.
- Mix well. Check the seasonings and add more salt if needed.
- Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and set aside.
Frying Potato Patties
- Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying. Fry on medium heat.
- Lift with the spatula and check to see if the base is golden. Then turn over the patties and fry the second side until crisp and golden.
- Fry till the patties become golden brown and crisp turning over them as needed.
- Fry all the patties in batches this way.
- Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center.
- Keep everything ready for the toppings and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties.
- The ragda should be hot or warm.
- Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. (You could also use ready made chaat chutneys.)
- The onions and coriander have to be chopped and set aside.
- The sev – I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai.
- Set aside all the dry ground spice powders – chaat masala, roasted cumin powder, regular salt/black salt.
Making Ragda Patties
- Pour the ragda curry in a shallow bowl or in a plate.
- Place two to three potato patties on the curry.
- Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Adding curd is optional.
- Add 1 to 2 tablespoons of green chutney or mint coriander chutney, ½ to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. Vary the quantity of chutney while topping according to your preferences.
- Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using.
- Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness.
- Top with some sev or as much you want. Then top with some pomegranate arils.
- Garnish with chopped coriander leaves or mint leaves.
- Serve the ragda patties immediately as soon as you assemble it. Make all the remaining portions of ragda pattice this way.
- The recipe can be scaled to make a small or big batch.
- To make the ragda curry you can use dried green peas.
- Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work.
- Remember to soak the dried white peas for 8 to 9 hours.
- For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds.
- The peas curry can be made in a pressure cooker on the stove-top. I won’t recommend a pan as it will take a very long time to cook these peas.
Nutrition Info (Approximate values)
This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021.